Keto Creamy Cheesecake
About This Recipe
There's something truly delightful about a good cheesecake, and even more so when it's a Keto Creamy Cheesecake. This keto-friendly adaptation of the classic cheesecake recipe seamlessly blends authentic taste and a creamy texture, delivering an indulgent yet guilt-free dessert. Made with almond flour and erythritol, this delectable recipe showcases how even traditional sweets can be adapted to fit into a ketogenic lifestyle. The buttery crispness of the crust perfectly compliments the rich, velvety cream cheese filling.
In the second or third week of one's keto journey, missing out on sweet indulgence is a very common sentiment. However, with our Keto Creamy Cheesecake, you no longer have to forego the deliciousness of dessert. This unique recipe can easily be saved in your keto mobile app to be used whenever you crave a sweet yet healthy splurge. This game-changing dessert infuses the natural sweetness of erythritol paired with the classic aroma of vanilla extract, offering just the right amount of sugar substitute to satisfy your sweet tooth.
Don't be surprised by how quickly this Keto Creamy Cheesecake becomes a staple of your keto diet. The smooth blend of cream cheese embraced by the harmony of butter-melted almond flour crust is a combination that's hard to resist. With perfect proportions, it promises to deliver consistent results each time. Serve it up on a special occasion or enjoy a slice as part of your regular dessert routine; its versatility fits seamlessly with your low-carb, high-fat meal plan. A keto lifestyle just got even more satisfying!
Ingredients
Directions
Preheat the oven to 350 degrees F. Grease a 9" springform pan (or you can line the bottom with parchment paper).
To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Meanwhile, beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.
Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Serve with fresh raspberry sauce if desired.
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